A toast to Brussels Sprouts is in order. These little green monsters are power houses for phytonutrients, fiber and antioxidants. Roast them in a miso maple glaze and these babies catapult into superstardom!
This whole food, plant-based dish is uncomplicated and outright delicious. Great for a New Year’s Eve feast or a quaint family dinner. It’s a winner all around.
MAPLE MISO BRUSSELS SPROUTS
Vegan, gluten free, dairy free
Recipe adapted from Roasted Brussels Sprouts by Dreux Ellis, Executive Chef at Café Gratitude
Yields about 4 servings
- 3 Lbs. Brussels sprouts, cleaned and cut in half
- 2 shallots, thinly sliced
- 1 Tbsp. oil, optional
- 1/3 cup maple syrup
- 1 Tbsp. fresh ginger root, peeled and minced
- ½ cup red miso
- 1 Tbsp. tamari
- ¼ cup water
- 1 Tbsp. Sriracha
- ½ cup apple cider vinegar
- ½ tsp. garlic powder
- 1 tsp. red pepper flakes
- sesame seeds, for garnish
- Preheat oven to 350 degrees F.
- Line a large Pyrex dish or baking pan with foil and set aside.
- Prepare Brussels sprouts – wash, cut bottom stem and cut in half. Place in a large mixing bowl with sliced shallots and set aside.
- In a blender or food processor, combine oil (if using), maple syrup, ginger, miso, tamari, water, Sriracha, apple cider vinegar, garlic powder and red pepper flakes. Blend until miso dissolves and mixture is thoroughly incorporated. If you don’t have a blender or food processor, you can whisk ingredients together, it just may take longer for miso to dissolve.
- Pour miso sauce over Brussels and stir until each sprout is coated.
- Pour sprouts/sauce mixture onto baking pan, into an even layer (to ensure even baking)
- Bake on 350 degrees F for about 15 minutes, check and toss. Bake for another 5-10 minutes, or until crispy on the edges.